Low Fat Lentil Shepherd's Pie

• 1 red onion
• 1 stalk celery
• 1 carrot
• 1 14 teaspoons curry powder
• 14 teaspoon black pepper
• 1 cup frozen peas
• 500 g pasta sauce
• 830 g brown lentils
• 4 -5 potatoes
• 12 cup nonfat milk
• 1 tablespoon stock
• cooking spray
• 12 teaspoon paprika

1. Peel and dice potatoes; place into saucepan, cover with water and boil until tender (about 20 - 25 minutes); drain.
2. Add milk; mash and place aside.
3. In pan, heat pan then stock (could be chicken or vegetable); add finely diced onion, carrot, celery; cook until soft.
4. Add curry powder and sautA for 1 minute.
5. Add lentils, pasta sauce (I used eggplant/vegetable) and peas; bring to a boil; reduce heat and simmer 5 minutes.
6. Place above mixture into prepared (lightly coated with cooking spray) baking dish.
7. Top with potato mash; sprinkle with paprika.
8. Bake 40 minutes at 180AC.
9. Enjoy!
10. NOTE: Can make individual ones in ramekins as well.
11. NOTE: Freezes well too!

red onion, celery, carrot, curry powder, black pepper, frozen peas, potatoes, nonfat milk, stock, cooking spray, paprika

Taken from www.food.com/recipe/low-fat-lentil-shepherds-pie-228960 (may not work)